Cheese of the Week - Vignotte

Vignotte cheese

Vignotte is a high (75%) milk-fat ("Triple cream") cow's milk French cheese in a powdery white, bloomy skin of mold.It tastes like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture. A traditional wheel of Vignotte is smaller and shaped higher than the familiar flat wheel of Brie.

While the crust of the cheese is velvety, its insides are not runny, as one would expect. Rather, the insides are solid, and more like creamy paste. This makes the cheese perfect for use in a variety of preparations, right from soups and appetizers to main course dishes and even sauces and dips. Largely considered a table cheese, it is great for grilling as well; and thanks to the mild flavor of the cheese, it is pretty good when paired with most of the white wines as well as dry red wines. Fruits are also a good companion.

Although the cheese is prepared in a few places apart from France, the typical French variety is considered the best and most preferred especially by purists. Across France, this cheese is available in stores and supermarkets; and overseas the cheese can be bought from some specialized stores. It can also be ordered online. This French cheese can be bought in rounds as petite as a pound; however, ones with larger rounds are considered to be more flavorsome.

Storing the cheese is never a problem as the cheese has a good shelf life. Vignotte is stored in a cool and dry place.

Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes,...

Dinner Tonight: Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes, and Whole Grain Bread



I had tried a new Baked Red Snapper recipe last week and it turned out so delicious I had it again tonight! So for dinner I prepared Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes, along with Whole Grain Bread.

It's an easy recipe and one of the best baked recipes I've ever prepared. To prepare just rinse and pat dry the Red Snapper fillets,  place them in a baking dish which has been sprayed with Pam Baking Spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. The full recipe and instructions are listed at the bottom of the post. I have a new favorite Red Snapper recipe! This turned out lip smacking delicious. The butter, spices, and bread crumbs combine to make the Red Snapper burst with flavor. I prepared 3 Red Snapper fillets and they turned out incredible! My parents loved them, and my Mom isn't a huge Fish lover but she's offered to buy the Fish next time!

For side dishes I prepared Del Monte Cut Green Beans, Del Monte Diced New Potatoes, and Healthy Life Whole Grain Bread. For dessert a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt.

Baked Red Snapper With Garlic



Ingredients:



2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter (I Can’t Believe It’s Not Butter)
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs (Progresso Italian Style Bread Crumbs)
2 tablespoon freshly grated Parmesan cheese, optional
Preparation:



Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.

Kitchen Hint of the Day!

Freezing juice boxes is an excellent way to make sure your child's drink will still be cold at lunchtime. Plus, it keeps everything else in the lunchbox cool.

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.


I’m all out of Vanilla Extract (Baked goods only), What can I use?


Try - Almond Extract or any other extract

Today’s Menu: Bison Smoked Cheddar Burger w/ Green Giant Green Beans w/ Almonds and Mozzarella Cheese Sticks

It was freezer cleaning floater day around here to day as we cleaned out the refrigerator's freezer and my Mom's stand up freezer today. So for dinner it was a Potluck Dinner of the odds and ends we found floating in the freezers. You know how easy it is to let leftovers and half packages of different items gradually get pushed back to the back of your freezer and then wonder how come you don't have any room in your freezer! My Mom prepared her and my Dad Potluck Dinner and I prepared mine. I had Bison Smoked Cheddar Burger w/ Green Giant Green Beans w/ Almonds with a apptiezer of baked Mozzarella Cheese Sticks.

I had a Wild Idea Buffalo 1/4 lb. Bison Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 minutes per side. It fried up perfectly! I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. I love Bison meat over Beef and Wild Idea is even tastier than normal Bison. It's got that slight taste of Wild game and a little hint of sweet. Wild Idea Buffalo is one of the best I've had. Looking forward to trying their other cuts of Buffalo.

For sides I had an appetizer of baked Alexia Mozzarella Sticks and a single serving of Green Giant Green Beans w/ Almonds. I had enough of the Alexia Mozzarella Sticks leftover for everyone to have an appetizer. The Green Giant Green Beans come frozen in a microwavable pouch. Just heat for 3 minutes and it's ready. Sometimes a freezer Potluck meal is the best! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Alexia Mozzarella Stix

Combining the delicious flavor of savory mozzarella cheese with classic Italian herbs and olive oil for a new Old World taste.

Serving Size: 2 stix (37g)
Servings per container: 6.1
Calories [per serving]: 120
Calories from fat: 60
DAILY %
Total Fat 6.0g 9%
Saturated Fat 2.5g 13%
Trans Fat 0.0g
Poly-
unsaturated
Fat 2.0g
Mono-
unsaturated
Fat 1.5g
Cholesterol 10.0mg 3%
Sodium 10mg 10%
Potassium 35mg 1%
DAILY %
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g

http://www.alexiafoods.com/products/appetizers/mozzarella-stix


Green Giant Simply Steam® Green Beans & Almonds

Conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties. Over 25 varieties are now endorsed by Weight Watchers®, and most selections have only a 1 or 2 PointsPlus™ value per serving!

Nutrition Facts
Serving Size 2/3 cup (81g)

Amount Per Serving
Calories from Fat 15Calories 40

% Daily Values*
Total Fat 2g 3%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 4g 1%
  Dietary Fiber 1g 4%
  Sugars 1g
Protein 1g

Kitchen Hint of the Day!

If you're cooking less than a full package of bacon, how do you store the extra slices? Just roll each slice into a tight cylinder, place in an airtight plastic bag, and freeze. Simply thaw and unroll when you're ready to cook.

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.


I’m all out of Turmeric, What can I use?


Try - Mustard Powder